Fish Soup (Zuppetta di Pesce)
Instructions
Shell raw mussels and clams.
Fillet the fish and cut the flesh into strips.
Clean the cuttlefish and squid, peel them, divide the tentacles and trim ring-locks.
Dip the tomatoes for a few seconds in boiling water, then Peel, remove seeds and cut into cubes.
Gently fry the garlic in olive oil with thyme and let you skip all the fish.
Add salt and, when they are browned, remove them from the Pan and add tomatoes and shrimp coulis.
Add salt and let it shrink the Fund then get back the fish and remove from heat after 1 minute.
Ingredients and dosing for 4 persons
- 1 sepia
- 1 small gilthead
- 8 king prawns
- 16 mussels
- 16 clams
- 4 squid
- 4 ripe tomatoes
- 2 tablespoons of olive oil extra virgin
- 1 clove of garlic
- 40 cl of shrimp coulis
- Thyme
- Salt